This is one of my family’s favorites that gets over even before it makes it to the plate from the pan. Believe me, it is so so delicious. It is very kid friendly and the cute looking baby potatoes make it even more appealing for them. I found some really gorgeous (and tinier than usual) red baby potatoes this morning at a local grocery store and I decided my Sunday lunch menu in a jiffy. Pan roasted potatoes, arachu vitta sambar and thakkali rasam. I’m sure any typical South Indian that hears this menu would stick his tongue out.
I have shared with you the basic recipe here. You can be creative and easily tweak this recipe to make several variants of it. Sometimes I throw in some minced garlic or little garam masala as well. One of my friends adds minced yellow onions and garlic and it tastes absolutely divine. If you do not have the mood or time to be creative, just stick to the basic recipe, you will still be completely satisfied.
Prep Time : less than 5 mins
Cook Time: 30-40 mins
Serves – 4
4 cups baby potatoes
1 1/2 teaspoon sambar powder
1 tablespoon oil
1/4 teaspoon mustard seeds
Boil and peel potatoes. Cut them into 1/2 inch cubes if you are using regular potatoes. Transfer to a mixing bowl. Add sambar powder and salt and toss to evenly coat the potatoes.
Heat oil in a wide non stick shallow fry pan. Add mustard seeds (or cumin seeds) and allow them to crackle. Add potatoes and cook under medium heat. Allow the potatoes to be in contact with the pan for a few minutes and then turn them with a spoon. Repeat until you get nice golden brown patches on the potatoes, about 15-20 minutes.
Serve warm with rice and sambar/rasam.
1. If you want it to be really spicy, replace sambar powder with red chili powder. But, this will make it fiery hot!
2. For kids, you can use less sambar powder.
3. If you do not have sambar powder, you can try using any curry powder or even paprika instead. This will however alter the taste and flavor, but will still be yummy!